Description
Sweet, buttery peach‑cream biscuits baked in a pool of melted butter and topped with a vanilla glaze—no rolling pin or cutter needed!
Ingredients
- ½ cup (1 stick) salted butter
- 2 ½ cups all‑purpose flour
- ¼ cup granulated sugar
- 1 Tablespoon baking powder
- 2 cups heavy cream
- 1 ½ teaspoons vanilla extract, divided use
- 15.25 oz canned diced peaches, drained VERY well
- For the icing:
- 1 cup powdered sugar
- 3 Tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 450 °F. Spray a 9×9‑inch glass or ceramic baking dish with nonstick spray.
- In a medium bowl, whisk together flour, sugar, and baking powder.
- Add heavy cream and 1 tsp vanilla extract. Stir until a sticky dough forms; add more cream if needed.
- Gently fold in drained peaches.
- Melt butter (in microwave or baking dish) and pour it into the prepared pan.
- Transfer dough into pan atop melted butter. Spread evenly.
- Bake in middle of oven for 30–35 minutes, rotating once halfway. Tent with foil midway if edges brown too fast. Biscuits are done when golden and a toothpick comes out clean.
- Meanwhile, whisk powdered sugar, milk, and remaining vanilla in a small bowl to form glaze.
- Drizzle glaze over warm biscuits.
- Allow to cool slightly, slice into 9 squares, and serve.
Notes
- Drain peaches VERY well—excess moisture prevents proper baking.
- Foil tenting halfway helps avoid over‑browned edges.
- Canned peaches recommended: fresh may not soften; frozen must be thawed and drained.
- Substitute buttermilk for heavy cream if needed for a lighter biscuit.
- Store leftovers refrigerated in airtight container for a few days.
Nutrition
- Serving Size: 1 biscuit
